Pretzel and cheese dumplings with leek cream

Ingredients for 4 servings:

• 500 g pretzel sticks or pretzel rolls, 5 – 6 pieces
• 400 ml milk
• 20 g butter
• 2 tsp vegetable stock powder
• 120 g mountain cheese
• 40 g parsley
• 5 stalk(s) leeks
• 75 ml water
• ½ tsp nutmeg
• ½ tsp turmeric
• 2 tbsp mixed herbs, fresh or dried
• 400 g cream
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

vegetarian and tasty

Cut the pretzels into approximately 1 cm cubes and place them in a bowl. Stir 1 teaspoon of vegetable stock powder and the butter into the milk and warm it slightly. Pour the milk mixture over the bread cubes, season with a little salt and pepper, and stir through. Grate the mountain cheese. Wash the parsley, setting aside a few stalks for garnishing, and chop the rest. Add both ingredients to the dumpling mixture, stir everything thoroughly, and let it rest for 10-15 minutes. Meanwhile, halve the leek lengthwise, wash it, and cut it into strips about 0.5 cm wide. Grease a baking dish. Preheat the oven to 200°C (fan). Form the dumpling mixture into approximately 3 dumplings per serving and place them in the baking dish. Place the baking dish with the dumplings in the oven and bake for 15 minutes. Stir the remaining vegetable stock powder, nutmeg, turmeric, and herbs into the water. Add the leeks to a pan, pour over the spice mixture, and sauté over medium heat. After 10 minutes, deglaze with the cream and simmer for about 5 more minutes, until the leeks are soft and the mixture is creamy. Season with salt and pepper to taste. Serving suggestion: Place the baked dumplings on the leek cream, garnish with parsley and some freshly ground pepper, and serve directly from the pan. Approx. 850 kcal per serving.